Rhubarb Muffins

On the northern plains, rhubarb is your first spring crop, and it produces good stalks right through the summer. So any day from May through September you can cut a stalk or two for muffins. This recipe makes up to 12 muffins.

Ingredients

1 1/2 cup white flour

1/2 cup wheat flour

1 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

2 eggs

1 cup (can) condensed milk

1/2 cup oil

1/2 cup chopped nuts

1 cup sliced rhubarb

1 tablespoon butter

1/4 cup sugar

1 teaspoon cinnamon

Pre-heat oven to 375o.

Mix all the ingredients down the list through the rhubarb, starting with the dry ones.

Spoon this batter into your greased muffin tins.

Mix your butter (softened), sugar, and cinnamon into a crumb topping.

Put a little topping on each muffin.

Bake for 25-30 minutes.

Tip: The rhubarb in muffins tends to stay wet and keep the muffins from getting done properly. So, before you add it to the mix, microwave or steam it soft.

Branching out: Substitute your favorite berries for rhubarb. Juneberries make great muffins, plumping up as they bake.